Combine the kecap manis, sweet chilli sauce and sherry in a medium bowl. Add the chicken and toss to coat. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).

Step 2

Meanwhile, wash and dry the gai lum. Cut the stems from the leaves. Roughly chop the stems and leaves, keeping them separate.

Step 3

Heat a wok over high heat until hot. Add the peanuts and stir-fry for 3 minutes or until toasted. Transfer to a chopping board.

Step 4

Add the oil to the wok and heat for 30 seconds. Add the gai lum stems and stir-fry for 30 seconds. Stir in the chicken mixture and reduce heat to medium. Cover and cook, stirring occasionally, for 4 minutes. Add the mushrooms and cook, tossing, for 1 minute. Add the gai lum leaves and cook, tossing, for 1 minute or until they just wilt.

Step 5

Roughly chop the peanuts and add to the wok. Toss gently to combine. Serve immediately with the steamed rice.